Choose section to search
Type to search
Recipe Book
Recipe Category / Rice & Potatoes

Persian pilaf with lamb

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Persian pilaf with lamb


  • Add half of the butter to a pot and sauté the chopped onion.
  • Add the cumin, cardamom and cinnamon and stir.
  • Remove most of the fat from the lamb with a sharp knife. Cut into bite sized pieces.
  • Add lamb pieces to pan and brown on all sides.
  • Remove the peel and chop the tomatoes into large cubes.
  • Season with salt and pepper. Add the cubes of tomato. Add just enough water to cover the pieces of lamb and add the bouillon cube. Cover with lid and simmer for 1 hour until the meat is tender. Stir occasionally. Add more water if necessary.
  • Chop potatoes into small cubes.
  • Melt the remaining butter in a short wide pot or in a cast-iron casserole.
  • Place the potatoes on the bottom in a single layer.
  • Sauté over medium heat for 5 minutes, or until crispy and golden. Sprinkle some saffron over the potatoes.
  • Add 2/3 of the rice over the potatoes and then add lamb and juices.
  • Add the remaining rice over the lamb and sprinkle with some more saffron.
  • Add the second bouillon cube and enough water to cover all of the ingredients by 2 cm.
  • Cover pot with lid. Bring to a boil and then simmer for 15 minutes. The rice should have absorbed all of the water.
  • Remove lid and cook for another 5-10 minutes to allow the layer at the bottom of the pot to become crunchy.
  • Serve with finely chopped parsley.
Rate this recipe You need to login
Stars 5
Stars 4
Stars 3
Stars 2
Stars 1


Nutrition information per portion

Calories (kcal)
21 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
20 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
37 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
19 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
3 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
40 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
9 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
30 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

comments powered by Disqus